Revolutionize your summer cookouts: the ultimate chicken satay recipe that’s peanut-free

Indulge in the tantalizing flavors of chicken satay without the common allergen of peanuts. This delectable recipe offers a delightful twist on a beloved Southeast Asian dish, ensuring that everyone can savor the savory goodness.

Ingredients

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup coconut milk
• 2 tablespoons lime juice
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Satay Sauce:

• 1 cup coconut milk
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons red curry paste
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Marinating the Chicken

1. In a large bowl, whisk together all the ingredients for the chicken marinade.
2. Add the chicken pieces to the bowl and toss to coat.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.

Making the Satay Sauce

1. In a medium saucepan, whisk together all the ingredients for the satay sauce.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 15-20 minutes, or until thickened.

Grilling the Chicken

1. Preheat a grill or grill pan to medium-high heat.
2. Remove the chicken from the marinade and discard the marinade.
3. Thread the chicken pieces onto skewers.
4. Grill the chicken for 5-7 minutes per side, or until cooked through.

Serving

1. Serve the grilled chicken satay with the warm satay sauce.
2. Garnish with chopped green onions, cilantro, and lime wedges.

Enhance Your Satay Experience

Variations

• Add vegetables: Grill some bell peppers, onions, or pineapple alongside the chicken for a colorful and flavorful twist.
• Experiment with different spices: Try adding a dash of cinnamon, cardamom, or lemongrass to the marinade or sauce for extra depth of flavor.
• Use a different type of sauce: Instead of a satay sauce, try serving the chicken with a peanut-free teriyaki sauce or a spicy chili sauce.

Tips

• For a more tender satay, marinate the chicken for longer.
• To prevent the chicken from sticking to the grill, lightly oil the grill grates before grilling.
• If you don’t have a grill, you can also cook the chicken in a skillet over medium heat.

Health Benefits

This chicken satay recipe is not only delicious but also offers some health benefits:

• Chicken is a lean protein source that is low in fat and calories.
• Coconut milk is a good source of healthy fats and vitamins.
• Ginger and garlic have anti-inflammatory and antioxidant properties.

Spice It Up: Variations for the Adventurous

• Spicy Satay: Add 1-2 teaspoons of red pepper flakes or chili powder to the marinade or sauce for a fiery kick.
• Herby Satay: Incorporate fresh herbs such as basil, cilantro, or mint into the marinade or sauce for a fragrant and flavorful twist.
• Citrusy Satay: Add a squeeze of lemon or lime juice to the marinade or sauce for a refreshing and zesty flavor.

Beyond the Grill: Alternative Cooking Methods

• Pan-Seared Satay: Heat a skillet over medium heat and sear the chicken skewers for 5-7 minutes per side, or until cooked through.
• Baked Satay: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place the chicken skewers on the sheet. Bake for 15-20 minutes, or until cooked through.
• Air-Fried Satay: Preheat air fryer to 400°F (200°C). Place the chicken skewers in the air fryer basket and cook for 8-10 minutes, or until cooked through.

A Satisfying Conclusion

This chicken satay recipe without peanuts is a versatile and flavorful dish that can be enjoyed by everyone, regardless of dietary restrictions. Whether you prefer a classic satay flavor or want to experiment with variations, this recipe offers a delicious and satisfying way to enjoy the beloved Southeast Asian dish.

Frequently Asked Questions

Q: Can I use tofu instead of chicken in this recipe?

A: Yes, you can substitute tofu for chicken in this recipe. Cut the tofu into 1-inch cubes and marinate it in the same way as the chicken.

Q: How long can I marinate the chicken?

A: You can marinate the chicken for as little as 30 minutes or up to overnight. Longer marinating time will result in more flavorful chicken.

Q: Can I make the satay sauce ahead of time?

A: Yes, you can make the satay sauce up to 3 days ahead of time. Store it in the refrigerator and reheat it over low heat before serving.

Q: What other side dishes can I serve with chicken satay?

A: Some popular side dishes for chicken satay include jasmine rice, cucumber salad, or grilled vegetables.

Q: Is this recipe gluten-free?

A: Yes, this recipe is gluten-free. Be sure to use gluten-free soy sauce and coconut milk.